2 lg. cans crescent rolls
2 (8 oz.) cream cheese
1/2 c. sour cream
3/4 c. mayonnaise
1 pkg. Ranch style dressing mix
1 (8 oz.) pkg. sharp Cheddar cheese
3/4 c. tomatoes, chopped
3/4 c. carrots, chopped
3/4 c. onion, chopped
3/4 c. broccoli, chopped
3/4 c. green pepper, chopped
3/4 c. cauliflower, chopped

Mix together cream cheese, sour cream, mayonnaise and dressing mix.

Unroll crescent rolls onto cookie sheet. Don't tear apart. It works better if left in squares. Place over all of the pan. Bake at temperature on crescent roll package for 8 to 10 minutes. Then cool.

Spread cream cheese over crust. Top with veggies. Pat veggies down into cream cheese mixture. Then top with Cheddar cheese. Refrigerate for 4-6 hours. Cut into squares.